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Gluten-Free Potato Soup

This Gluten-Free Potato Soup is the epitome of comfort food—creamy, hearty, and delicious, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon (uncooked and cut into small strips)
  • 3 Tablespoons unsalted butter
  • 1 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 2.5 lbs Yukon potatoes (peeled and cut into 1-inch dice)
  • 4 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2/3 cup heavy cream
  • 2/3 cup sour cream
Toppings
  • Shredded cheddar cheese, green onions or chives Optional
  • Additional sour cream and bacon Optional topping

Method
 

Cooking the Base
  1. Place the bacon pieces in a stock pot over medium heat and cook until they’re crispy.
  2. Transfer bacon to a clean plate and set aside, leaving 2 tablespoons of fat in the pot and draining the rest.
Sautéing Vegetables
  1. Add the butter to the bacon fat and melt it.
  2. Toss in the chopped onion and cook for about 4 to 5 minutes, or until they soften.
  3. Add garlic and give it a quick cook for about 30 seconds.
Cooking the Potatoes
  1. Dump in the diced potatoes along with the chicken stock, salt, pepper, thyme, and paprika.
  2. Stir everything well and bring it to a boil.
  3. Cook until the potatoes are tender when pierced with a fork, which should take about 10 to 12 minutes.
Blending and Finishing
  1. Remove from heat and use an immersion blender to puree the soup until chunky.
  2. Stir in the heavy cream and sour cream and allow the soup to simmer on low for about 15 minutes.
  3. Before serving, add the reserved bacon.
  4. Top with extra sour cream, bacon, cheddar cheese, or chives as you wish.

Notes

For a lighter option, try using half-and-half instead of heavy cream. This soup keeps well in the fridge for about 3-5 days and freezes beautifully for up to 3 months.